INGREDIENTS: Sweet Potato & Caramelized Onion Shells

• 2 Large Onions, Chopped

• 3 Tbsp. Butter

• 1 Tsp. Garlic Powder

• 1/4 Tsp. Salt

• 21 Uncooked Jumbo Pasta Shells

• 1/4 Cup Chicken Broth

• 1 Tbsp. Apple Cider

• 1 Tsp. Dried Thyme

• 1/2 Tsp. Pepper

• 1-1/2 Cups Mashed Sweet Potatoes

• 6 Oz. Crumbled Cheese

• 1/2 Cup Grated Parmesan Cheese

• 2 Tbsp. Minced Fresh Parsley

• 1 Cup Turkey Gravy, Warmed


In a large skillet, saute onions in butter until softened. Add garlic powder & salt. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes or until deep golden brown. Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside. Stir the broth, cider, thyme & pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese. Spoon into shells; place in a greased 11×7-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 375 for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.